RU2631387C1 - Method for preparing pastila from yacon tubers - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: yacon tubers are sorted, calibrated, washed, peeled, boiled and mashed for preparing puree. The puree is whipped into a pastila mass. Then drying is started at the temperature of 75°C, and finished at the temperature of 50°C. Dry sheets are cooled, cut into strips of 2.5×5 cm and packaged. Wherein per 1000 kg of the finished product 2830 kg of yacon without peel are taken.

EFFECT: new finished product with functional properties and high consumer values.

1 cl

Description

The invention relates to the food industry, in particular to the confectionery industry, and can be used in the manufacture of pastilles from tubers of an yakon having functional properties and high consumer properties.

A known method for the production of custard pastille, prepared in two layers from pastel and marmalade mass (Solomonov P.I., Borisova A.P. Production of marmalade and pastel products of iris and halva. - M .: "Food Industry", 1970, p. 119).

The disadvantage is the high consumption of raw materials and the inability to use pastille as a functional food product.

There is also a method for producing pastilles (RU 1827775), which involves preparing an apple-sugar mixture, introducing a buffer salt into it, knocking the mixture with egg white until a beaten mass is obtained, preparing syrup from sugar syrup and gelling agent, introducing the syrup into the beaten mass, acidifying it, and aromatization, formation, aging, cutting and drying, while glycerol, or sorbitol, or xylitol in the amount of 0.04-0.62% of the total weight of the marshmallow is additionally introduced into the apple-sugar mixture.

Sodium lactate, sodium citrate or sodium tartrate in the amount of 0.03-0.52% by weight of the pastille is added to the apple-sugar mixture and glycerin, sorbitol or xylitol in the amount of 0.04-0.62% by weight of the pastille is added. The mixture is knocked down with egg white. Syrup is made from sugar, molasses and gelling agent, which is mixed with the whipped mass. The pastel mass is acidified and aromatized, after which it is cast into formations, which stand, cut and dry the pastille.

The disadvantage of this method is the use of chemical components and the inability to use pastilles as a functional product.

The technical result of the invention is to obtain a new pastille with functional properties without the use of chemical components and more economical use of raw materials.

The technical result is achieved by the fact that the pastille is made from the tubers of the yakon, which are sorted, calibrated, washed, peeled and cooked until cooked, wiped to make mashed potatoes, then knocked into the pastel mass, then the finished pastel mass is dried in layers at a temperature of 50 ° From up to 75 ° C until a crust forms on the surface of the pastel mass, then drying begins at a temperature of 75 ° C, and ends at a temperature of 50 ° C, dry layers are cooled, cut into strips of 2.5 × 5 cm and packaged, the next time ode raw kg per 1000 kg of the finished product:

Yakon without a peel  2830 Finished product weight 1000

The method is as follows.

The tubers of the yakon are sorted, calibrated, washed, peeled, boiled and cooked tubers of the yakon for making mashed potatoes. The finished mashed potatoes are knocked into the pastel mass. The pastel mass is dried at a temperature of from 50 ° C to 75 ° C until a crust forms on the surface of the pastel mass. Drying begins at a temperature of 75 ° C at the upper boundary of the specified range, and ends at a temperature at the lower boundary of 50 ° C. Dry layers are cooled, cut into strips of 2.5 × 5 cm and packaged. Prepare a pastille from the tubers of the yacon at the following consumption of raw materials kg per 1000 kg of finished product:

Yakon without a peel  2830 Finished product weight 1000

The finished pastille is distinguished by the presence of functional properties, vibrant consumer indicators, it has a pleasant light brown color, a glossy surface and a piquant taste.

The proposed method uses tubers of yacon, which allows the product to be used in patients with diabetes mellitus. Yacon has the ability to accumulate a large amount of inulin in tubers - a natural polysaccharide that is 95% fructose. This important property allows us to recommend it as a dietary product, including for people with diabetes and obesity. Inulin, the content of which in the yacon reaches 70%, has a beneficial effect on cholesterol and stabilizes the amount of glucose in the blood.

Inulin has an antitoxic and protective effect. It has an “enveloping effect”, protecting the mucous membranes of the stomach and partially the intestines from mechanical irritation by food.

Inulin, as an anticoagulant, prevents the formation of blood clots, it reduces the level of "bad" cholesterol, triglycerides and phospholipids, which are involved in the formation of atherosclerotic plaques. Inulin improves the digestibility of Mg, which is part of or affects the activity of more than 300 enzymes that regulate the activity of the cardiovascular system and the level of blood fats. Inulin helps lower blood pressure in people with hyperlipidemia.

The chemical composition of the pulp of the yacon is characterized by the content of a large number of natural amino acids. The root tubers of the icon contain a number of amino acids important for the life of the human body, such as asparagine, proline, arginine.

The yacon contains vitamins (C, riboflavin, niacin and thiamine) and minerals and biologically active substances that are beneficial for the body, which makes it very useful in the treatment of various metabolic disorders.

The presence of selenium, chlorogenic and caffeic acid, as well as a number of phenolic compounds, determines the antioxidant properties of the yacon. In addition, it also has hypoglycemic properties. In addition, the yacon contains such valuable substances as potassium, calcium, selenium, and the protein contained in tubers surpasses such a high-protein culture as soy in its properties.

The proposed method for the production of pastilles allows you to get a high quality product with functional properties.

Claims (3)

Method for the production of pastille from yakon tubers, characterized in that the yakon tubers are sorted, calibrated, washed, peeled and cooked until cooked, wiped to prepare mashed potatoes, then knocked into a pastel mass, then dried pastel mass is dried in layers at a temperature of 50 ° C to 75 ° C until a crust forms on the surface of the paste, then they begin drying at a temperature of 75 ° C, and end at a temperature of 50 ° C, dry layers are cooled, cut into strips of 2.5 × 5 cm and packaged, at the next consumption of raw materials kg per 1000 kg g finished goods: Yakon without a peel 2830 The weight of the finished product 1000